The Secret to Delicious Stir-Fry Veggies!
“Let’s go for Chinese!”
My wife, Isa, suggested adding stir-fry veggies for our menu this week, which I found very hard to refuse. At the same time, I thought that the recipe was in synch with the blog last week since Daddy Robert’s taho’ was somewhat Chinese in origin. What a nice segue way, eh? 😀
For this recipe, no need to worry about adding wonder powder (remember, Wok with Yan?) because these ingredients are usually available from any local supermarket. I guess that the challenge in cooking stir-fry veggies is making sure that the veggies remain crisp yet tasty. The secret is to taste-test the veggies, that is, to check every now and then whether the veggies are coated with the flavours you like to taste.
Incidentally, this veggie dish goes well with steamed or fried rice then end your meal with Daddy Robert’s taho’ for dessert. 很好吃！很香！(Hen hao chi!) Enjoy!
STIR-FRY VEGGIES WITH SEAFOOD AND CASHEW NUTS
3/4 lbs of snow peas (sitsaro)*
1 carrot, sliced
2 cloves of garlic, minced
1/2 onion, chopped
1/2 cup cashew nuts
1 lb. of shrimps, shelled
1/2 cup of fish balls, cut into halves
1 tsp of sesame oil
2 tbsp of Kikoman soy sauce
1 tbsp of sugar
1/2 cup of Lee Kum Kee Vegetarian Stir-Fry Sauce
1/4 cup water
1/4 cup of vegetable oil
Pepper and salt to taste
1. In a small bowl, combine and mix the soy sauce, sesame oil, sugar, stir-fry sauce and water. Mix well, taste and adjust it as you see fit then set aside the mixture.
2. Heat the wok (pan with a convex bottom) on medium-high heat for five minutes then add vegetable oil.
3. Saute onion for 3 minutes then add garlic. Continue sauteing for 3-5 minutes or until onion is translucent and garlic is light brown.
4. Add shrimps and fish balls until both are well coated with garlic and onion. Add salt and pepper to taste.
5. Add the carrots and stir-fry for 3 minutes then add the snow peas and cashew nuts.
6. Finally, add the stir-fry mixture then stir the veggies and seafood continuously to ensure that their coated well.
7. Cover the pan for 3 minutes to cook and retain the crispiness of the veggies and to seal in the taste. To be sure, do a taste-test and adjust the flavour if necessary (e.g. add some salt or pepper).
8. Serve warm with steamed or fried rice. Enjoy!
* For kids who may be choosy with the veggies they eat, you can substitute the snow peas with fresh young or ‘baby’ corn (available at most supermarkets), tofu, mushrooms or broccoli.